Time: 40 minutes
These stuffed bell peppers are a colorful and delicious way to incorporate more vegetables into your meal. Filled with a hearty mixture of rice, beans, and spices, they are both nutritious and filling. Serves two.
Ingredients:
- 2 large bell peppers (any color)
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1/2 cup corn (canned or frozen)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- Salt and pepper, to taste
Preparation:
- Prepare the peppers: Preheat your oven to 190°C (375°F). Slice the bell peppers’ tops off and remove the seeds. You can keep the tops for garnish or chop them up to add to the filling!
- Mix the filling: In a large bowl, combine the cooked rice, black beans, corn, cumin, chili powder, half of the cheese, salt, and pepper. This mixture is packed with flavor!
- Stuff the peppers: Spoon the filling into the hollowed bell peppers, pressing down gently to pack it in.
- Bake: Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil, sprinkle with the remaining cheese, and bake for another 10 minutes until the cheese is melted and bubbly.
- Serve: Let the peppers cool slightly before serving. They make a great main dish or can be served as a side with grilled meats.
Nutrient Breakdown (per serving):
Protein: 15g
Carbohydrates: 40g
Fat: 8g
Potential Allergies: This recipe is vegetarian and gluten-free.